草莓酱的研制学位论文

草莓不仅美味而且颜值非常高，百搭的草莓酱，抹米饼，酸奶里加一点都非常好吃。超市购买的会加入好多种添加

前言把草莓的原汁原味完美的封存起来，等到草莓季节过了之后再享用，似乎是更让人心动的一件事情——那么，把它们变成果酱吧，真正的天然、无人工防腐剂、无添加的美味果酱。材料主料：草莓300g；辅料：糖150g、柠檬汁20g自制草莓酱1草莓浸泡20分钟，洗净擦干水2用刀切开，小个的草莓切成两半，大个的则切成四半3在草莓里加入细砂糖，用筷子拌匀，使糖均匀的附着在草莓上，盖上保鲜膜，放入冰箱冷藏3个小时4冷藏过后，草莓内的水分会渗出5将草莓连同渗出的水分一起全部放入锅里，大火翻炒6不断翻炒直到草莓变软，然后用中火慢慢熬干7当翻炒到浓稠状态时，关火，加入柠檬汁，搅拌均匀，果酱就炒好了小贴士草莓果酱含糖丰富，具有很长的保质期。只要装草莓的容器是干净并且密封的，放冰箱能保存长达几个月的时间。

Lovely homemade strawberry jamThis recipe is simple。There are just a couple of things I should mention before you get started though. One is that it's only worth making with really fresh, fragrant berries that aren't battered and bruised. And the other thing is, short of adding a setting agent (like powdered pectin), which I don't like doing as you can always taste it, this jam won't set firmly. If the berries are really fresh then you'll get a pretty good gel, however more often than not, it's considerably more runny than its commercial cousins (but much more delicious too). Keeping it in the fridge will help thicken it a bit. I've made this recipe for a kilo of berries, but you can just use 500g if you like...it will give you a couple of jars. In fact, jams and marmalades in general are much better, clearer and more vibrant when they're made in small batches as you don't risk overcooking the fruit and losing its 'fresh' flavour. I think that's the comment I most often hear, in fact, when people taste this - they can't believe how 'strawberry-ish' it is.PrintEmailPermalinkShare701Serves:4 medium jarsDegree of difficulty:LowIngredients1kg fresh, fragrant strawberries, hulled and halved if large1kg white sugarJuice of 2 large lemons, strainedMethodPut the strawberries and sugar into a very deep, wide, heavy-based stainless steel or enamel saucepan. Give the pan a shake so the sugar settles down into the berries. (If you don't have a really big pan, you're best to make a smaller quantity of jam, as it rises up when it boils and can spill over the sides of a small pan. It's an awful, messy thing to clean up too.) Drizzle the lemon juice over the top, cover the pan, and leave it to sit for an hour or 2.After this, place the pan over medium/low heat and warm the mixture, stirring gently until the sugar has dissolved. Now, clip a sugar thermometer to the side of the pan. (This isn't essential so don't worry if you don't have one.) Increase the heat to very high and let the jam boil rapidly, stirring it occasionally to make sure it isn't catching on the bottom, for between 15 and 20 minutes until it has reached setting point.When the jam is close to setting point it bubbles up rather alarmingly in the pan, so you need to keep an eye on it and adjust the temperature a bit so it doesn't boil over.Your jam will have reached setting point when the temperature has reached 105 degrees Celsius, or when you dip a wooden spoon into the jam and the last few drops look quite thick and syrupy. You can also spoon a little jam on an ice-cold saucer and put it in the freezer for a minute or so, then push your finger through it. If the surface wrinkles up a little, it's ready. Keep testing the jam every minute of so, and as soon as it's ready, take it off the heat and let it settle for a few minutes. Ladle it into hot, sterilised glass jars, cover them with a sheet of baking paper to protect them, and leave them to cool completely.When they're ready, remove the paper and seal the jars tightly. Label and date them, and store them in the fridge for up to 4 months.Sterilising jarsIt's important to remember that the jars must be hot when you fill them with the hot jam, otherwise they may crack, so you need to get your timing somewhat in sync with the jam when you sterilise them. There are a few ways to do this, but the two I mainly use are these.Wash the jars in warm soapy water, rinse them thoroughly then sit them and their lids (as long as the lids aren't plastic or won't melt) on an oven tray. Put the tray with the jars into a cold oven then turn the heat to 130. Leave the jars for 30 minutes, then carefully take them out and cover them with a sheet of greaseproof paper until you're ready to use them. (Or you can just switch off the oven and leave them in to stay hot if the jam isn't quite ready.)The other way, if you have a dishwasher, is to put the jars and their lids through the hottest cycle, and leave them in once the cycle has finished, so they stay hot until you fill them.

前言又是一年草莓季--自制草莓酱草莓外观呈浆果状圆体或心形，鲜美红嫩，果肉多汁，酸甜可口，香味浓郁，是水果中难得的色、香、味俱佳者，因此常被人们誉为果中皇后。草莓属蔷薇科多年生草本植物，又叫洋莓，原产于南美洲，我国是在20世纪初才引进的。草莓品种繁多，有2000多个品种，果实鲜红美艳，柔软多汁，甘酸宜人，芳香馥郁，有“水果皇后”的美誉。草莓营养丰富，含有果糖、蔗糖、柠檬酸、苹果酸、水杨酸、氨基酸以及钙、磷、铁等矿物质。此外，它还含有多种维生素，尤其是维生素C含量非常丰富，每100克草莓中就含有维生素C60毫克。草莓中所含的胡萝卜素是合成维生素A的重要物质，具有明目养肝作用。草莓还含有果胶和丰富的膳食纤维，可以帮助消化、通畅大便。材料主料：新鲜草莓1500g；辅料：白砂糖适量、蜂蜜适量、白醋适量自制草莓酱1将草莓放入盐水中浸泡10分钟2将草莓蒂摘干净3将草莓对半切开4将切好的草莓放入容器5在草莓表面撒上白糖,腌制2个小时62个小时后腌出许多草莓汁7将草莓放煤气灶上煮开后,开小火慢慢熬煮,并不断用木铲搅动,以免糊锅,可滴入2滴白醋8草莓汁慢慢变成酱红色,等汁液收的差不多的时候,关火稍微凉一会,加入少许蜂蜜后,可装入玻璃容器,放入冰箱保存小贴士熬草莓酱时一定不能走开,并要不停搅动以免糊锅.可以用深一点容器熬煮,以免草莓液煮沸时溅出.